This coffee features the signature tobacco aroma of many Sumatran coffees. When brewed, it presents a pleasing cola and tobacco flavor with smooth acidity and a velvety body. Deep chocolate and peppery tobacco tones linger through the finish.

This is a classic example of Sumatran Coffee. Produced in the Karo Highlands, the coffee cherries are put through the unique wet-...read morehull process, triple picked, and sorted to Grade 1 size uniformity. This way of coffee processing is only found in certain parts of Indonesia and results in the flavors considered to be the signature of Sumatran coffee.

The wet-hull process begins with the cherries being sent through a hand-cranked de-pulper, removing the skin of the cherry. The beans are then fermented in a tank of water to break down the layer of sugars (mucilage) still on the surface. The coffee is then fully washed clean of the mucilage and laid out to dry on patios.

When the coffee is at 50% moisture, it is shipped to the factory where the parchment is removed from the bean, before being dried further. This creates the signature Sumatran coffee characteristics of heavy body and low acidity.